COLOMBIA FINCA LA CABANA CATURRA

Name: COLOMBIA FINCA LA CABANA CATURRA
Brand: French Oak, Mulberry, Pinot Noir, Prune
Price: 60.0 MYR
Availability: InStock

COLOMBIA FINCA LA CABANA CATURRA

Amount Omni - 125G Omni - 250G Omni - 1KG

Product variants

RM60.00

Sale Sold out

Quantity

One Of The Kind

Colombia is blessed with all-year-round production, with two harvest seasons. The first Cosecha main harvest starts from October until February, and the second fly harvest starts from March until June. These two harvest seasons play a big role in generating stability in coffee production and also giving room for coffee produce to carry out experimental processing.

Combined with an excellent coffee varietal like Caturra, Maria chose a natural anaerobic processing method to give this coffee more flavour depth without compromising the taste by overfermenting. This particular lot went through 192 hours of natural anaerobic fermentation before being slowly dried on a raised bed for 2–3 weeks.

We are simply blown away by the fermentation result. This is a natural anaerobic coffee that has been processed very well by amplifying the natural sweetness while maintaining a balanced winey sensation. We taste a classical sweet and woody taste like French oak, a complex mulberry taste, a baking spice sensation like pinot noir, and a deep prune flavour. The complex taste profile gives this coffee such a rewarding drinking experience.

The Producer

Being a coffee producer is something that has been running in Maria Ospina's blood. Since she was a kid, her grandparents and parents spent lots of time on the coffee farm, taking care of the coffee tree, harvesting, and processing the coffee. Her childhood was full of memories of the coffee farm, from tasting fresh cherries to helping with farm chores.

Once she graduated from university, Maria came back to her hometown and took over the coffee farm from her family. Under the guidance of Danila Perez at Alma Del Huila, she begins to deep dive into the specialty coffee world, learning more about coffee fermentation, roasting, and evaluating coffee quality. This is a major step for her as a coffee producer to be a competent coffee producer who understands their own product and market demand.

Together with Alma Del Huila, Maria carried out exciting processing methods that helped increase the coffee quality and value. We bought two lots of coffee, a 192 natural anaerobic and 120 natural anaerobic—that possess spectacular cup quality. Maria Ospina’s coffee is a testament to her dedication and perseverance as a specialty coffee producer.

Cupping Score 88.00pts

Fragrance
berries, guava, ripe cherries, prune, plum, grape, winey
 
Aroma
winey, dark chocolate, ripe cherries, chocolate sauce, grape, complex, hibiscus
 
Flavour
grape, prune, plum, candy, molasses, winey, dried fruits
 
Aftertaste
winey aftertaste, fruity finishing
 
Acid
medium | citrus acidity, clean, balance

Body
medium low | round, slick

Balance
complex, deep, layering, pointed, harmony flavour

Overall
ripe fruits, winey, intense flavour, complex and well balance taste
Roasting Schedule

Cut-off order 3:00 p.m. Sunday & 3:00 p.m. Wednesday

Retail Order 

Roasting on every Monday & Thursday 
Delivery on same day

 
Cafe Partner Order 
Roasting on every Thursday 
Delivery on next day